Chicken pesto pasta
We’ve given the classic chicken pesto pasta a healthy twist. It’s packed with flavour and veggies and is guaranteed to go down a treat with everyone.
- 250g wholemeal spiral pasta
- 1/3 cup basil leaves
- 80g baby spinach leaves
- 1 tbs chopped walnuts
- 3 garlic cloves, finely chopped
- 1/4 cup (60ml) lemon juice
- 2 tsp olive oil
- 500g Coles RSPCA Approved Australian Chicken Breast Fillets, coarsely chopped
- 2 medium zucchini, thinly sliced crossways
- 1 bunch asparagus, woody ends trimmed, halved
- 300g mixed medley tomatoes, halved
- 80g baby rocket leaves
- 1 small red onion, thinly sliced
- 1/4 cup (25g) shaved parmesan
- 1 tbs red wine vinegar
Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/3 cup (80ml) cooking liquid.
Meanwhile, place the basil, spinach, walnuts, garlic, lemon juice and 1 tbs water in a small food processor. Process until well combined.
Heat the oil in a large deep frying pan over medium heat. Cook the chicken, in 2 batches, stirring, for 5 mins or until chicken is browned and cooked through. Transfer to a plate.
Add zucchini to the frying pan and cook, stirring, for 3 mins or until lightly browned. Return the chicken to the pan with the asparagus, tomato, pasta, reserved cooking liquid and the spinach mixture. Cook for 2 mins, stirring frequently, or until heated through. Stir in the rocket.
Serve pasta topped with onion and parmesan. Drizzle with vinegar. Season with pepper to serve.
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Energy 1957kJ/468 cals (22%) Protein 42g (84%) Fat 10g (14%) Sat Fat 3g (13%) Sodium 160mg (8%) Carbs 44 (14%) Sugar 6g (7%) Dietary Fibre 40g (8%)
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